Haricot beans with sausage & pancetta

Haricot beans with sausage & pancetta

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(2 ratings)

Prep: 15 mins Cook: 1 hr, 15 mins Plus soaking overnight

More effort

Serves 4 - 6
This cassoulet-style one-pot is just the thing for a blustery autumn weekend

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 350g dried haricot bean, soaked overnight in cold water
  • 1 carrot



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 bouquet garni (we used thyme, bay leaves and parsley stalks)
  • 2 flat-leaf parsley sprigs



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 sage sprigs



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 125g pancetta, cut into thin lardons



    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 200g Toulouse sausages
  • 4-6 confit duck leg, bought or homemade (see recommended recipe below)
  • small handful flat-leaf parsley, finely chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Drain and rinse the soaked beans, then put them in a large saucepan and cover with cold water. Add the vegetables, herbs, olive oil and pancetta and bring to the boil. Simmer for 1 hr, or until the beans are soft. Add the whole sausages and simmer for a further 12-15 mins until cooked through. Drain off the excess liquid, discarding the whole carrot and sage sprigs. The beans should have the texture of a thick soup. Remove the sausages, slice and return to the beans.

  2. Meanwhile, heat oven to 200C/180C fan/ gas 6. Remove the confit duck legs from their fat. Put an ovenproof frying pan on the stove until it is hot. Add the duck legs, skin-side down, and cook for 4 mins. Turn the legs and transfer the pan to the oven for 30 mins, until crisp.

  3. Stir the chopped parsley into the beans with some seasoning, then pour into shallow bowls and sit a piece of duck on top.

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Comments, questions and tips

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24th May, 2010
you can get them in waitrose
8th Dec, 2009
Where do you find a toulouse sausage from?????
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